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The big Burrito Restaurant Group Newsletter | June 2019

 
Casbah

Crab & Rosé Dinner

Monday-Sunday, June 10-16

We're combining two of our favorite summer flavors for a new four-course tasting menu at Casbah. The light body and underlying fruit of rosé provides a sunny complement to savory seafood dishes. Bask in Crab and Corn Agnolotti with a grenache blend, Soft Shell Crab with an Italian rosé made from grapes cultivated by the Phoenicians, and Strawberry Panna Cotta balanced with sparkling brut rosé. Grab the menu here, reservations are recommended. 412.661.5656

Mad Mex

Dad's Toolbox

Sunday, June 16

Just in time for Father's Day, it's the return of the special box for Pop. $50 gets you a Mad Mex feast of burritos, wings, dips and chips for Dad and his three favorite* family members.

To order yours, call or stop by your local Mad Mex any time up to and including Saturday, June 15, and then pick up on Sunday. (This special pack cannot be ordered online.)

Also on Sunday the 16th, buy 64oz of any draft beer, get a free growler to take it home in.

*tool tip - the person that orders the box always makes the cut.

Sierra Nevada Feature

Sunday, June 20 - Fourth of July, unless we run out

There are now over 7,000 breweries in the US, and each owes some debt of gratitude to the trailblazing spirit of Sierra Nevada, the last independent pioneer of craft beer. We're featuring two of their beers in 22oz drafts for $5 for a limited time.

Sierra Nevada Pale Ale was the first batch of beer the founders brewed, and it's been a benchmark by which other pales have been measured for almost four decades. SNPA's bold pine and citrus flavors come from 100% whole cone Cascade hops.

Summerfest is brewed with German malts and hops for a crisp, golden lager with a complex flavor and spicy hop character. Crisp and refreshing and great while soaking in the sun on the patio. 

 
Eleven

Prince Rocking Birthday Bash (Almost Vegetarian) Weekend Tasting Menu

Friday, June 7 - Sunday, June 9

The team at The Restaurant Formerly Known as Ten toasts the Purple One’s birthday with a funky, four course tasting menu loosely based on his catalog of hits. You don’t have to be rich to enjoy Cream (spaghetti, morel cream). Funky, Funky Blue Cheese salad; or the Raspberry Beignet dessert. But U Got to Look at the menu to see all the details.

 

 big Burrito Benefit Dinners

June 2019

We hope you can join us as we give back to our communities with these special benefit dinners. Follow the links for more about these organizations, or request an evening for your cause.

Casbah June 27 Pennsylvania Women Work
Eleven June 11 New Hazlett Center for the Performing Arts
Soba June 11 Dreams of Hope
Mad Mex Erie June 25 The Woman's Club of Erie
Mad Mex Robinson June 18 She Deserves
Mad Mex Shadyside June 4 Literacy Pittsburgh
  June 18 Reflections of Grace Foundations
 
Fuller

Class of ’19 emerges

big Chef Bill Fuller, June 2019

“Do you remember the last time the cicadas came, Zoe?” I asked my daughter. I have a memory of the sidewalk littered with crushed cicadas and my little girl trying not to step on them as she is learning to walk. I am not entirely convinced the memory isn’t a mashup of a couple of separate occurrences that my mind feels would be more poetically satisfying if they happened in conjunction with one another. But I’m willing to pursue it because I am equally unsure that the memory is artificial. “They were all over the sidewalk in front of our old house. You were afraid to step on them. They were everywhere.”

“No, (pause) Dad. It was seventeen years ago. I wasn’t even one. How would I remember that?”

“Are you sure? I think you were walking then. You don’t remember?”

She gives me that “Can you really be that stupid?” look with which parents of teens are quite familiar. But of course she wasn’t aware of the cicadas. She is graduating high school this week. She’d have been 11 months at the beginning of June seventeen years ago. Even if my memory is real, it would be surprising if it made enough of an impression to carry forwards seventeen years to be realized in the prom-frenzied mind of a high school senior.

CicadasThe cicadas always come in the moment of blossoming honeysuckle and blackberry flowers. I don’t believe I realized the temporal connection of the blossoming of these two flowers until a few years ago. Once I did, the combined aromas are one of my favorite scents. Many other seasonal garden events happen at this time. The garlic plants are setting scapes, which need to be trimmed off and eaten. The black cherries are just starting to ripen on the tree. Perennial herbs are at full throttle. Farmers’ product lists are getting longer and more robust. There is talk of tomatoes and corn soon, with maybe the first field tomatoes by the Fourth. The summer is inevitable and accelerating.

Also, though, it is the end of the spring season. The beauty of the local asparagus is fading rapidly. Ramps are pretty much done. The beautiful delicate spring tarragon is hardening off in the sun and developing a stronger, more pronounced anise flavor. And we are into the brief Western PA strawberry season that often seems to last for exactly three days. That delicious spring produce season is a quick one.

This particular seasonal transition evokes lots emotions in me. We say goodbye to some of our favorite spring flavors only to enthusiastically embrace some of our favorite summer flavors. We love what we are losing and love what we are getting in replacement. I often wish I could have these two food seasons together, to make the spring produce stretch out through the summer to have fresh ramps and sweet corn and perfect zucchini and sweet peas and morels and chanterelles and sour rhubarb and tomatoes tomatoes tomatoes all at one time.

But it doesn’t work like that. And as much as I wish I could have my sweet baby girl learning to walk stepping around sidewalk cicada corpses at the same time as I get to converse with this brilliant young woman about to leap into college life, we can’t have the seasons all together. One comes first, followed by the other. We just get to embrace the moments as they pass along.

So like the cicada, I will make the most of this moment in the sun. It is a beautiful one filled with great memories and promise for the future. What a time to reap and a time to sow.

Congratulations to all the Graduates! Good luck!

RecipeS

Warm Grilled Chicken Salad with local tomatoes and grilled corn

Grilled Flank Steak Tacos with spicy pico di gallo

 
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